Hummus

Ultra-smooth and creamy classic chickpea dip whipped with tahini, fresh lemon, and garlic. This Middle Eastern staple is perfect for scooping with warm pita or pairing with a crudite platter.

Ingredients

• 2 cans (15 oz) chickpeas, drained and rinsed
• ⅓ cup tahini, well stirred
• 3 tbsp fresh lemon juice
• 2 cloves garlic
• ½ tsp ground cumin
• ¾ tsp salt
• 3 tbsp ice water
• 2 tbsp extra virgin olive oil
• ½ tsp paprika
• 1 tbsp fresh parsley, chopped

Method

1. Process the garlic in a food processor until finely minced. Add tahini and lemon juice and process for 1 minute until thick and creamy, scraping down sides.
2. Add the drained chickpeas, cumin, and salt. Process for 2 minutes, stopping to scrape down the sides as needed.
3. With the food processor running, slowly drizzle in the ice water. Continue processing for another 1-2 minutes until the hummus is very smooth and light.
4. Taste and adjust lemon juice, salt, or garlic to your preference.
5. Transfer to a serving bowl and create a shallow well in the center with the back of a spoon. Drizzle generously with olive oil, sprinkle with paprika and fresh parsley.
6. Serve with warm pita bread, fresh vegetables, or as part of a mezze platter.

Chef's note: For the silkiest hummus, peel the chickpeas before blending. The ice water trick creates a lighter, fluffier texture. Hummus keeps well in the refrigerator for up to 5 days.

Nutrition per serving

More Middle Eastern recipes

• Baba Ganoush